This classic American dessert is another great favourite of mine. I find the original version too sweet, so I have adjusted my version accordingly. That said, I always serve my pecan pie with clotted cream and vanilla ice cream . . . I know, I know!
- 375g pack ready made shortcrust pastry
- 3 large eggs, beaten
- 150g (5oz) dark brown soft sugar
- 2tbsp golden syrup or maple syrup
- 170g tube Carnation Condensed Milk
- 100g (3½oz) butter, softened
- 1tsp vanilla extract
- 150g (5oz) pecan nuts
- You will also need a deep 20cm (8") loose bottomed fluted flan tin
- For the base, preheat the oven to 200°C, 400°F, Gas Mark 6. On a lightly floured surface, roll out the pastry to line the tin, allowing the excess pastry to hang over the sides of the tin. Prick the base with a fork and chill in the refrigerator or freezer for 10 minutes.
- Cover the pastry base with a sheet of baking parchment and fill with baking beans. Bake for 10 minutes, then remove the beans and paper and return the pastry case to the oven for a further 10 minutes.
- When cool, take a sharp knife and cut away the excess pastry, leaving a neat edge.
- Reduce the oven temperature to 170°C, 325°F, Gas Mark 3.
- In a large bowl, whisk together all the filling ingredients except the pecan nuts. Pour into the pastry case, then carefully sprinkle over the pecans.
- Bake for about 50 minutes until the filling is just set.
- Remove from the tin and leave to cool for about 20 minutes. The pie is at its best either served warm with vanilla ice cream or chilled with a spoon of crème fraîche.